Good morning everyone!
Today’s temptations are these Goo goo cluster candy bars, an American treat originally from Nashville, Tennessee.
Here is the recipe, enjoy!
Marshmallows + caramel + salted peanuts + dark chocolate = all my favorites in one candy bar!
Start by making the marshmallows.
6 tablespoons gelatine powder
1 cup (240 ml) cold water
3/4 cup + 1 tablespoon (200 ml) water
pinch of salt
3 1/3 cup (700 g) regular sugar
1 1/3 cup (400 ml) liquid glucose or light corn syrup
2 teaspoons vanilla extract
powdered sugar, for dusting
Put the 3/4 cup + 1 tablespoon (200 ml) of water into a saucepan with half the liquid glucose/light corn syrup, salt and sugar and place on a medium heat.
Heat until the mixture reaches 248 ˚F (120 ˚C).
Put the gelatine powder and 1 cup (240 ml) cold water into a bowl and stir to mix. Set aside.
Put the rest of the liquid glucose/light corn syrup into a mixing bowl and whisk on low speed.
Heat the gelatine powder mixture in the microwave for 30 seconds until liquefied, then pour it into the mixing bowl with the glucose/light corn syrup. Whisk on low speed for a few minutes.
When the boiling sugar syrup has reached 248 ˚ (120 ˚C), add it to the mixing bowl while whisking on low speed.
Increase the speed to medium and whisk for 8 minutes, then add the vanilla extract and whisk until very fluffy.
Put a sheet of baking parchment on your work surface and dust with powdered sugar.
Transfer the marshmallow mixture to a piping bag fitted with a wide circular tip and pipe little rounds onto the baking parchment.
Dust with more powdered sugar.
Roll the marshmallows in the powdered sugar until completely covered.
If you want to you could roll them in desiccated coconut…
But to continue making these Goo Goo Cluster Candy Bars you’ll need:
Dulce de leche (or similar)
Melted dark chocolate
Place one teaspoon of dulce de leche caramel on top of each marshmallow.
Top with salted peanuts…
Then dip the bottom half of the marshmallows into the melted chocolate.
Use a fork to help you.
Place onto a sheet of baking parchment and leave to set.
Melt some more chocolate and leave it to cool slightly.
Then pour about 1 tablespoonful on top of each peanut topped marshmallow.
Place onto a sheet of baking parchment to set.
Oh la la!
Now nothing remains but to enjoy these Goo Goo Cluster Candy Bars.
Perfect with a cup of caffè latte…
I hope I was able to tempt you!
I wish you all a wonderful day,
hugs from me to you.